Gretzky

Secret of cooking thick steak:
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" g4 z$ a, Y! o  P: cMake sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).7 @" e8 T7 o, u; [
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
" P2 P) [, B, O0 l3 h- U9 n2 ?6 y. N- M0 x9 q
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness)., E6 _4 m; t- ?0 O* N7 G' ?

7 V0 I- e4 ~; }0 q4 b" TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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8 a$ l7 q1 x' L; V3 L, pI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.9 K9 B5 L( R3 X/ ?6 Z) V  Q* f
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
8 L& j: H# t) V3 H& i5 z6 G2)Heat pan, pour oil, fried the wings until 90% done.4 S3 q* f- t1 k+ q& `
3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)1 L: F. P  x3 E6 ?2 F- m
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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